Asian sesame noodles
4
Points®
Total time: 28 min • Prep: 10 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
Unlike the fatty noodles you find in restaurants, our high-fiber noodles are served in a light, nutty sauce. It's lower in calories but doesn't sacrifice flavor in the slightest. The best part is that this dish is delicious hot, at room temperature, or chilled. Try it with a crisp green salad or blanched green veggies alongside for a more substantial meal. If you buy raw sesame seeds, in order to toast them, place them in a small dry skillet over medium-low heat. Cook, stirring constantly, until lightly browned and fragrant, which should take 2 to 3 minutes. Watch them carefully when toasting; seeds can burn quickly.
Ingredients
Reduced sodium chicken broth
2 cup(s), fat-free
Less sodium soy sauce
2 Tbsp
Creamy peanut butter with omega-3 (with oil and sugar added)
1 Tbsp
Garlic
1 clove(s), finely chopped
Scallions
1 medium, thinly sliced
Fresh lemon juice
1 Tbsp, or lime juice
Dark sesame oil
2 tsp
Uncooked whole wheat spaghetti
8 oz, or linguine, or thin buckwheat noodles
Carrots
1 small, finely shredded
Sesame seeds
1 Tbsp, toasted
Instructions
1
Combine the chicken broth, soy sauce, peanut butter, and garlic in a small saucepan; bring to a boil. Reduce the heat and simmer 15 minutes. Remove the sauce from the heat and stir in the scallion, lemon juice, and sesame oil.
2
Meanwhile, cook the spaghetti according to package directions. Drain; rinse under warm running water and drain again.
3
Combine the spaghetti, the sauce, carrot, and sesame seeds in a large bowl. Toss gently to mix. Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature 30 minutes before serving.
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